Recipe by Kozmic Blues
One of my favorite appetizers! I usually make some leaving the bacon off, for me to eat ; >
Top Review by William (Uncle Bill) Anatooskin
Made this marvelous recipe this past weekend and the clams were absolutely terrific. However, I added an additional clove of garlic to your recipe and it enhanced the flavor of the clams to perfection. Thank you for sharing, love clams and garlic. "Uncle Bill"
- 6 slices bacon
- 1⁄4 cup unsalted butter, softened
- 2 tablespoons shallots, minced
- 2 garlic cloves, minced
- 2 teaspoons flat leaf parsley, minced
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon cayenne pepper, more to taste
- 36 littleneck clams
- 1⁄2 cup breadcrumbs
Directions See How It's Made
- Cook the bacon in skillet until crisp.
- Drain excess fat, roughly chop, and set aside.
- Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
- Arrange the clams in your largest skillet in a single layer.
- Please feel free to steam the clams in batches if they don’t all fit in your pan.
- Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
- Remember, the clams will be finished under the broiler, so don’t let them go too long in the pan after they begin to open!
- Once the clams are cool enough to handle, twist off the top shell and discard.
- Slide a sharp knife under each clam to loosen it from the bottom shell.
- Line baking sheets or broiler pans with a crumpled large piece of foil – this allows you to press the shells into the foil so they are less likely to tip over.
- Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
- Arrange clams on baking sheet.
- The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
- When ready to serve, preheat broiler.
- Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
- Serve warm.